Sancun lotus root starch has a long history. Tang Qizhi, Guangxu of the Qing Dynasty, had a saying in the lotus root starch bar: "Lotus root starch maker, the scraps of lotus root juice are made of it, and there are many fakes elsewhere, but people who work in Sancun in the Tang Dynasty don't have to make anything else for it." Sancun lotus root starch is famous at home and abroad. 1972, US President Nixon visited China and came to Hangzhou to taste Sancun refined lotus root starch, which was greatly appreciated and left as a gift to take home. Sancun lotus root starch has fine processing, reddish color, flaky shape, no impurities and storage resistance. In the past, it was manual operation, self-grinding, juicing and drying, and each load of fresh lotus root could be made into 6~7 kg of flour. The production period is from August 30th of the lunar calendar to Qingming of the following year. After the founding of the People's Republic of China, 70 production teams in the township collectively processed, especially those produced in Serang Village.

Yuhang rural natural resources are unique, with plenty of water and few fields, and suitable fruits are everywhere. Lotus root planting has a long history. During the Ming and Qing Dynasties, Sancun lotus root starch was a snack food that was "popular in Beijing". Export to Suzhou, Shanghai, Nanjing and other places with the help of the Beijing-Hangzhou Grand Canal. As early as in the famous "Suiyuan Food List", "Tao An Meng Yi" and "Hangfu Zhi", it was recorded.